Raspberry Jam
5th November 2006
Get jammin’ with this super-easy fruit spread!
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Prep Time:10 min
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Start to Finish:1 days 15 min
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Makes:6 cups jam
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| 2 | pints (4 cups) red or golden raspberries, crushed (2 cups) |
| 5 1/4 | cups sugar |
| 1/2 | teaspoon grated lemon peel |
| 1 | tablespoon lemon juice |
| 3/4 | cup water |
| 1 | package (1 3/4 ounces) powdered fruit pectin |
| 1. | Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally. |
| 2. | Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened. |
| 3. | Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving. |
| Substitution |
| No fresh raspberries? Frozen (thawed and drained) berries are a great substitute. |
| Variation |
| For mixed-berry jam, use 1 cup crushed strawberries (2 cup whole), in place of 1 cup of the raspberries. |
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